EFFECTS OF POSTMORTEM PH AND TEMPERATURE ON BOVINE MUSCLE STRUCTURE AND MEAT TENDERNESS.

Type of article: Article

Summary

BOVINE LONGISSIMUS MUSCLES WITH POSTMORTEM PH FROM 5.5 TO 7.0 WERE SUBJECTED TO 274, 277, 298 AND 310 K (1, 4, 25 AND 37 DEG C). INTACT BEEF SIDES WITH DIFFERENT POSTMORTEM PH WERE ALSO SUBJECTED TO 274 AND 298 K. HIGH PH MUSCLES EXHIBITED AN EXTENSIVE DEGRADATION OF Z-LINES, WHEREAS LOW PH MUSCLES SHOWED A PREFERENTIAL DEGRADATION OF M-LINES AND MYOSIN HEAVY CHAINS. INTERMEDIATE PH MUSCLES DID NOT SHOW MUCH DEGRADATION OF MUSCLE PROTEINS, RESULTING IN TOUGHER MEAT THAN EITHER LOW OR HIGH PH MUSCLES. HIGH POSTMORTEM TEMPERATURES ENHANCED THE DEGRADATION OF MUSCLE PROTEINS IN EXCISED AND INCUBATED MUSCLE STRIPS.

Details

Original title: EFFECTS OF POSTMORTEM PH AND TEMPERATURE ON BOVINE MUSCLE STRUCTURE AND MEAT TENDERNESS.
Record ID : 1987-0551
Languages: English
Publication date: 1986
Source: Source: J. Food Sci.
vol. 51; n. 3; 1986.05-06; 774-780; 7 fig.; 3 tabl.; 36 ref.
Document available for consultation in the library of the IIR headquarters only.

Indexing

Themes: Food quality and safety. Microbiology;
Meat and meat products
Keywords: Tenderness; Muscle; Meat; Chilling; Beef; Organoleptic property; Protein; Ph